STAGE 6

3. A large, green or yellow fruit that looks like a banana but is starchier and less sweet. It's often cooked before eating and can be used in both savory and sweet dishes.
5. A pod-like fruit with a brown, brittle shell. Inside, there's sticky, brown pulp that's both sweet and tangy. It's often used to flavor dishes and drinks.
8. A fragrant fruit with golden-yellow skin and a bumpy texture. It's known for its astringent taste when raw, but becomes sweet and aromatic when cooked.
9. A small, hairy fruit that's usually red or yellow. Once peeled, you'll find a translucent, sweet and juicy flesh that surrounds a large seed.
10. A small, round fruit with rough skin that can be pink or reddish. Inside, you'll find translucent, juicy flesh that's incredibly sweet and fragrant.

1. A small, red or purple fruit with a bumpy exterior. It has a juicy and tart taste, similar to a mix of cranberries and strawberries, and is often eaten fresh or used in preserves.
2. A yellowish-green fruit with a custard-like texture and sweet, tropical flavor. It's often called the "Indiana banana" and is native to North America.
4. A smooth-skinned fruit that's similar to a peach but with a more vibrant skin color. It has sweet, juicy flesh and is often eaten fresh or in desserts.
6. A dark purple or black fruit that grows on trees or bushes. It's similar in shape to a raspberry but larger, and it has a sweet and slightly tart taste.
7. A small, reddish-brown fruit with wrinkled skin. It has a sweet and chewy flesh that can be enjoyed fresh or dried.